ENCHILADA LENTIL SOUP

Ingredients

• 150 g Big onion, finely chopped
• 170 g Bell pepper, red, finely chopped
• 85 g Green bell pepper, diced
• 2 tbsp Galic, minced
• 660 g Vegetable broth, bouillon or consomme, low sodium
• 710 g Water
• 480 g Canned tomatoes, chopped
• 30 g Jalapeno pepper, chopped
• 1 tsp Hot sauce
• 1/4 tsp Baking soda
• 190 g Lentils, dry
• 1 1/2 tsp Garlic powder
• 1 1/2 tsp Onion powder
• 1 tsp Chili powder
• 1/2 tsp Cumin, ground
• 30 g Cashew nuts, raw
• 65 g Almond milk, unsweetened
• 250 g Pinto beans, canned
• 10 g Cornmeal
• 10 sprig Coriander (cilantro) leaves, fresh
• 65 g Lime, cut into wedges
• 2 tbsp Tomato paste
• 70 g Corn kernels

Method

1. Place the garlic powder, onion powder, chili powder, cumin and a pinch of salt in a small bowl, mix well, set aside.
2. In a large stock pot, add the diced onions, and red and green bell peppers, sauté over medium heat until they begin to soften, approximately 6 to 7 minutes. Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.
3. Next add the minced garlic, sauté, stirring constantly for one minute, then add the diced tomatoes, tomato paste diced jalapeños, and the hot sauce if using. Now also add in the the Spice/Herb mix, water and stock. Stir well to mix, bring to a boil, then immediately lower to a simmer.
4. Add the baking soda, stir constantly for 30 seconds to allow the baking soda to settle, then add the lentils, stir. Cover the pot (slightly ajar), simmer with a gentle low boil for 30 minutes.
5. After 30 minutes, add the pinto beans, continue to gently boil with the lid on (slightly ajar) until the lentils are tender (approximately 10 to 15 more minutes).
6. In the meantime, place the cashews into a small bowl, cover with boiling water, allow to soak for 15 to 20 minutes. After 15 to 20 minutes, discard the water and make the cashew cream by adding the soaked cashews and plant milk into a high-speed blender and blending until smooth and emulsified.
7. When the lentils are tender, stir in the cashew cream cornmeal. I like to mix the cornmeal with 1 tsp water first and make a paste and then stir in. This helps prevent lumping. Simmer uncovered for another 5 minutes. Remove from the stove and allow to sit for 10 minutes for the flavors to enhance. Serve with jalapeño slices on top, chopped cilantro and a wedge of lime.
8. Enjoy.